astray recipes: Heaven and hell cake part 1

Categories: Cakes
Yield: 1 Servings

Measure	Ingredient
	ANGEL FOOD CAKE
⅔ cup	Cake flour
1 cup	Confectioner's sugar
1 cup	Egg whites (about 7 or 8)
1 pinch	Salt
1 teaspoon	Cream of tartar
⅔ cup	Sugar
1 teaspoon	Vanilla
½ teaspoon	Almond extract
	DEVIL'S FOOD CAKE
½ cup	Powdered cocoa
1 cup	Strong coffee
½ cup	Shortening
1½ cup	Sugar
1 teaspoon	Vanilla
2	Eggs
1½ cup	Cake flour
¾ teaspoon	Salt
¼ teaspoon	Baking powder
1 teaspoon	Baking soda
	PEANUT BUTTER MOUSSE
12 ounces	Cream cheese
1¾ cup	Confectioner's sugar
2 cups	Peanut butter, room
	Temperature
¾ cup	Heavy cream
	GANACHE
2 pounds	Chocolate, chopped
2 cups	Cream

Angel Food Cake Preheat oven to 375F. Cut parchment paper or wax paper to fit the bottom of a 10 inch round cake pan. Do not grease the pan or paper. Sift together flour and confectioners'' sugar. Set aside. Place egg whites in the bowl of a heavy-duty mixer. Beat slowly while adding the salt and cream of tartar, then continue beating for 1 minute, or until soft peaks form. Increase speed to medium; add sugar, by tablespoons until it is all incorporated, then beat 1½ minutes longer. When egg whites are still, add vanilla and almond extract. Remove bowl from mixer and sprinkle half the flour-sugar mixture over the egg whites. Fold in with rubber spatula; sprinkle with remaining flour-sugar mixture and fold again, using a minimum number of strokes so that the egg whites do not deflate.

Gently spoon mixture into the prepared pan and bake for 40 to 50 minutes or until golden brown. Do not over bake or the cake will sink in the middle.

File

heaven and hell cake part 1